Jalapeno Popper Mac and Cheese
User Reviews
5
Jalapeno Popper Mac and Cheese
Description
This dish uses a blend of Monterey Jack, mozzarella, sharp cheddar, and cream cheese to create a rich, melting cheese sauce that coats cooked elbow macaroni. Baking the assembled dish with a cheddar topping adds a golden crust. The use of fresh jalapeños—deseeded and diced—infuses a controlled heat and fresh pepper flavor, balanced by smoky spices such as paprika and cayenne pepper incorporated into the roux-based cheese sauce.
Crisp bacon cooked separately provides a savory and smoky contrast to the creamy, spicy cheese sauce. The recipe also includes mustard powder to add complexity and milk slowly whisked into a roux to build the sauce base, ensuring smooth texture. The pasta is briefly rested in water after cooking to prevent it from absorbing excess sauce, maintaining a creamy consistency.
Perfect as a main comfort food or a side at casual gatherings, this jalapeño popper mac and cheese pairs well with lighter green salads to balance its richness and spice.
Ingredients
- 8 ounces Bacon , cooked and crumbled
- 1 pound elbow macaroni
- 1/2 cup butter unsalted
- 1/2 cup flour
- 2 teaspoons mustard powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 6 cups milk whole
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 large egg
- 4 ounces Monterey jack cheese
- 4 ounces mozzarella cheese
- 12 ounces sharp cheddar cheese divided
- 1 package cream cheese , 8 ounces
- 2 jalapeños , diced
Instructions
- Pre-heat the oven to 350 degrees.
- Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.
- Cut cream cheese in to small cubes. Dice jalapenos, discard seeds.
- Cook the pasta then let it sit in the water an extra 10 minutes (this will help it avoid soaking up the cheese sauce) before draining and rinsing gently.
- Place the bacon in a large pan over medium heat. Cook until crispy, about 4-5 minutes.
- Remove the bacon from the pan and drain on paper towels.
- Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
- Add the butter, flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
- Add the milk slowly while whisking to keep the mixture well combined.
- Add in the salt and pepper and cook for an additional 5 minutes.
- Turn off the heat.
- Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
- Add the egg to the cooled milk and whisk it well until fully combined.
- Turn the heat on the pot back on to medium-low.
- Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.
- Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
- Add the rinsed macaroni and half of the bacon pieces back into the pot and toss with the cheese sauce. Stir in cream cheese chunks and half of the diced jalapenos.
- Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese, bacon, and jalapenos.
- Bake for 30 minutes, uncovered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 44g | 15% |
| Protein | 26g | 52% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 120mg | 40% |
| Sodium | 851mg | 35% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 508mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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